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  • Sep 25th 2020
  • 0 comment

Makes 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes



  • ¼ cup (54g) olive oil
  • 1 medium (110g) white onion, diced
  • 3 (9 g) garlic cloves, peeled and mined
  • 1 large (72g) carrot, ½ ” quarter chop
  • 2 (80g) celery stalks, ½” chop
  • 3 pounds (600g) cauliflower, broken into florets
  • 4-5 cups broth of choice
  • 1 teaspoon (6g) salt
  • 1 teaspoon pepper
  • ½ teaspoon lemon zest
  • ⅛ teaspoon nutmeg
  • ½ cup (120 mL) heavy cream
  • ¼ cup (15g) packed fresh Italian parsley, minced



  1. Heat your dutch oven on medium high heat and add olive oil to hot pan.
  2. To prepare your cauliflower soup add the onions, garlic, carrots and celery (chopped) to the olive oil and, stirring constantly, saute until onions are translucent. This should take about four minutes.
  3. Add cauliflower florets and broth to the pot containing your cauliflower soup mix. Stir mixture to fully incorporate all ingredients, reduce heat to medium, and cover the pot. Allow to simmer for 15-20 minutes, or until cauliflower is fork tender.
  4. Once your cauliflower soup has been allowed to simmer for 15-20 minutes, turn off heat and add heavy cream, salt, pepper, nutmeg and lemon zest to the cauliflower soup mix.
  5. Fit the pan guard onto your Cordless Hand Blender blending arm, then attach the arm to the motor body. Fully submerge the blending arm into the cauliflower soup and, with arm at a slight angle in the soup, press the variable speed controller for 2 seconds. Submerge the blending arm in a different part of the pot and, while holding it at a slight angle, press the variable speed controller for 2 more seconds.
  6. Proceed to blend portions of the creamy cauliflower soup in 2 second intervals until cauliflower soup is creamy and some cauliflower florets remain for texture. Remove the blender from the cauliflower soup.
  7. Stir in minced parsley, and serve your deliciously creamy cauliflower soup piping hot.